Gluten-Free Scallion Pancake

July 18, 2020Mrs. Lin's Kitchen
gluten free scallion pancake

Gluten-free scallion pancake is inspired by the Korean seafood pancake. It’s easy to make and only requires 4 ingredients.

Scallion or green onion pancake is a Chinese savory often served as breakfast at food stall in Taiwan. Unlike western pancake, scallion pancake or Chong Yo Bing in Mandarin is traditionally made of dough and folded several times with sliced green onion and oil then pan fried. The highlight of this slightly salted pancake is its crispy edge with chewy and flaky texture. There are many regular version online which is made of flour but there’s only a couple gluten free version to be found.

Since I have been craving for scallion pancake, for someone who has gluten allergy a regular version is not an option so I have decided to create something that has the closest taste and texture of my favorite food since I was a child. This recipe was inspired by the Korean seafood pancake, Haemul Pajeon. Since this pancake is made from grounded mung bean and not flour, achieving that chewy and flaky texture can be trickier. The key is to spread out the mung bean paste thinly and add as much sliced green onion as possible. In this recipe, I added a moderate amount of salt. If you prefer it saltier, please sprinkle some more before serving.

Ingredients

gluten-free scallion pancake ingredients
  • 1 cup of peeled split mung bean
  • 1/4 tsp of salt
  • Vegetable oil
  • Scallion (or green onion)
gluten-free scallion pancake ingredients

To make this recipe gluten-free, instead of flour, I use mung bean. Make sure you get the no skin split mung bean which has yellow color and not the whole mung bean with the skin on like the green one on the right.

gluten-free scallion pancake ingredients

Peeled split mung comes in different brands and can be found in most Asian supermarkets.

Gluten-free Scallion Pancake Recipe

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Gluten-Free Scallion Pancake

This recipe is inspired by the Korean seafood pancake. It’s easy to make and only requires 4 ingredients.

Ingredients

Ingredients

  • 1 cup peeled split mung bean
  • 1/4 tsp salt
  • vegetable oil
  • scallion, green onion

Instructions

Prepare the Ingredients

  • 1)

    Soak 1 cup of peeled split mung bean in water for 4 – 5 hours or overnight. Make sure the water covers the mung bean completely.

  • 2)

    After soaking, drain out all the excess water

  • 3)

    Transfer the soaked mung bean into a blender with 2/3 cup of water. Blend until the mixture is smooth

  • 4)

    Thinly slice the scallion or green onion

  • 5)

    In a clean mixing bowl, pour in the mung bean mixture, add 1 to 1 ½ cup of sliced green onion, 1/4 teaspoon of salt. Mix everything together. Make sure the scallion is evenly distributed.

Frying the Pancake

  • 1)

    Coat a non-sticking pan evenly with 1 tbsp of oil. Pour in about 1 cup of mung bean-green onion mixture. With a spatula, thinly spread out the mixture. You want the pancake to be about ¼” thick

  • 2)

    Fry each side for about 1 minute on medium-high heat. But make sure to adjust the flame according to your stove. After one side is done, flip and continue to fry the other side until the pancake becomes golden brown.

Serving

  • 1)

    Serve warm and sprinkle some salt on the top of needed

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